Chocolate Peanut Butter Cheesecake

Prep	Total	Yeilds
10 Min	5 Hr 30 Min	8-10

INGREDIENTS

FOR THE CAKE

• 1 (15-oz.) box chocolate cake mix, plus ingredients called for on box

FOR THE CHEESECAKE

• Cooking spray, for pan
• 2 (8-oz.) blocks cream cheese, softened
• 3/4 c. creamy peanut butter
• 2/3 c. packed light brown sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 1/4 tsp. kosher salt

FOR GANACHE AND TOPPING

• 2 c. semisweet chocolate chips
• 1 c. heavy whipping cream
• 1 c. chopped Reese's cups

DIRECTIONS

1. Preheat oven to 350°. Grease an 8” springform pan with cooking spray.
2. Make cake: In a large bowl, prepare cake mix according to package instructions. Pour about half the cake mix into springform pan. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool.
3. In a large bowl, beat cream cheese and peanut butter until light and fluffy. Add brown sugar and beat until evenly combined. Add eggs one at a time, beating well between each addition, then stir in vanilla and salt.
4. Pour mixture over cake in springform pan and bake until cheesecake is only slightly jiggly in center, about 40 minutes (Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed. If you do want to use a water bath, double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.)
5. Let cheesecake cool to room temperature then refrigerate until firm, about 4 hours.
6. Make ganache: Add chocolate chips to a large heatproof bowl. In a small saucepan over medium heat, bring heavy cream to a simmer. Remove from heat and pour over chocolate chips. Let sit two minutes, then whisk until smooth. Let cool to almost room temperature (you still want to be able to pour it!)
7. Remove cheesecake from pan and pour ganache on top. Garnish with chopped Reese’s.

Link to recipe